It might still be warm out, but that doesn’t stop me from cooking my one true love—pasta! My garden has been producing such nice squash, that I’m a bit tired of sautéing it and eating it “plain.” This week, I decided to use zucchini to make a chunky pasta sauce. Plus, I harvested the most beautiful Japanese eggplants. They are thin, sweet, and have the perfect texture! I combined these magical ingredients and made the best Summer Pasta with Sautéed Eggplant & Zucchini.
This hearty pasta dish comes together in under 30 minutes, but it looks like it would take much longer! It’s quick and easy—warm and inviting. It’s simply the perfect dish for a post-work date night. What’s your favorite date night dish? Let me know!
Cheers & happy eating!
PS – Like this recipe? Check out my homemade gnocchi!
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